{"id":42603,"date":"2025-08-12T17:14:34","date_gmt":"2025-08-12T10:14:34","guid":{"rendered":"https:\/\/9amchef.com\/?p=42603"},"modified":"2025-08-12T17:14:34","modified_gmt":"2025-08-12T10:14:34","slug":"mocha-basque-cheesecake","status":"publish","type":"post","link":"https:\/\/9amchef.com\/mocha-basque-cheesecake\/","title":{"rendered":"Mocha Basque Cheesecake"},"content":{"rendered":"\n
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This mocha Basque cheesecake has a silky smooth texture with a lightly burnt top, making it chocolatey and indulgent. With its signature gooey center, my recipe is made without eggs or dairy and is served with a creamy coffee whip.<\/p>\n\n\n\n

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Mocha Basque Cheesecake<\/h2>\n\t\t

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  • 16 oz full-fat dairy-free cream cheese<\/li>
  • 1 1\/8 cups dairy-free heavy cream<\/li>
  • 6.4 oz dark chocolate (chopped)<\/li>
  • 2\/3 cup powdered sugar<\/li>
  • 8.8 oz dairy-free soy yogurt<\/li>
  • 2 tbsp cocoa powder<\/li>
  • 2 tsp instant coffee<\/li>
  • 2 tbsp cornstarch<\/li>
  • Pinch of salt<\/li><\/ul>\t<\/div>\n\t
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    1. Preheat your oven to 400\u00b0F and line an 8-inch springform pan with parchment paper.<\/li>
    2. Add the chopped chocolate to a bowl. Heat the heavy cream until it’s boiling, then pour it over the chocolate. Let it sit for 10 minutes to melt, then stir to form a ganache. Set aside.<\/li>
    3. In a separate bowl, beat the cream cheese until smooth. Sift in the dry ingredients and mix until well combined.<\/li>
    4. Add the soy yogurt and beat until creamy.<\/li>
    5. Gradually add the chocolate ganache to the mixture in three stages, folding it in with a spatula each time.<\/li>
    6. Pour the mixture into the prepared pan and bake for 25 minutes, or until the top is browned and the center is still slightly jiggly.<\/li>
    7. Place the cheesecake directly into the fridge and let it set overnight.<\/li><\/ol>\t<\/div>\n\t
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      \n\t\t
      Dessert<\/div>\t<\/div>\n<\/div>\n\n\n\n\n\n\n\n\n\n
      \n\t

      Mocha Basque Cheesecake<\/h2>\n\t\t

      \n\t\t\t<\/p>\n\t

      \n\t\t\t<\/div>\n\t
      \n\t\t
      • 16 oz full-fat dairy-free cream cheese<\/li>
      • 1 1\/8 cups dairy-free heavy cream<\/li>
      • 6.4 oz dark chocolate (chopped)<\/li>
      • 2\/3 cup powdered sugar<\/li>
      • 8.8 oz dairy-free soy yogurt<\/li>
      • 2 tbsp cocoa powder<\/li>
      • 2 tsp instant coffee<\/li>
      • 2 tbsp cornstarch<\/li>
      • Pinch of salt<\/li><\/ul>\t<\/div>\n\t
        \n\t\t
        1. Preheat your oven to 400\u00b0F and line an 8-inch springform pan with parchment paper.<\/li>
        2. Add the chopped chocolate to a bowl. Heat the heavy cream until it’s boiling, then pour it over the chocolate. Let it sit for 10 minutes to melt, then stir to form a ganache. Set aside.<\/li>
        3. In a separate bowl, beat the cream cheese until smooth. Sift in the dry ingredients and mix until well combined.<\/li>
        4. Add the soy yogurt and beat until creamy.<\/li>
        5. Gradually add the chocolate ganache to the mixture in three stages, folding it in with a spatula each time.<\/li>
        6. Pour the mixture into the prepared pan and bake for 25 minutes, or until the top is browned and the center is still slightly jiggly.<\/li>
        7. Place the cheesecake directly into the fridge and let it set overnight.<\/li><\/ol>\t<\/div>\n\t
          \n\t\t\t<\/div>\n\t
          \n\t\t
          Dessert<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

          This mocha Basque cheesecake has a silky smooth texture with a lightly burnt top, making it chocolatey and indulgent. With its signature gooey center, my recipe is made without eggs or dairy and is served with a creamy coffee whip.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[],"class_list":["post-42603","post","type-post","status-publish","format-standard","hentry","category-dessert","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/42603","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=42603"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/42603\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=42603"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=42603"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=42603"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}